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Before you jump to Spicy Indian One Pot Curry recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Massive Advantages To Improve Your Health.

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We hope you got insight from reading it, now let’s go back to spicy indian one pot curry recipe. You can have spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Spicy Indian One Pot Curry:

1. Provide basic sauce
2. You need oil
3. Provide mustard seeds
4. Get clarified butter / cooking butter
5. Get fennel seeds
6. Use fenugreek seeds
7. Prepare onions, chopped
8. You need ginger garlic paste
9. Prepare curry leaves, chopped
10. Take green chillies
11. Take ripe tomatoes
12. Provide beans (soaked for 12+ hours at least)
13. Use black eyed peas
14. You need black gram
15. Prepare lima beans
16. You need garlic cloves
17. Use curry powder
18. Get turmeric powder
19. Prepare salt
20. Take water
21. Use vegetables
22. Get potatoes
23. Take brinjals / eggplants
24. Provide carrots
25. Take bottle gourd / calabash
26. Get yellow pumpkin
27. Provide water
28. You need salt
29. Get masalas
30. Use turmeric powder
31. Prepare red chilli powder
32. Get coriander seeds powder
33. Prepare salt
34. Get finishing
35. Provide tamarind sauce
36. Use asafoetida
37. Get chopped cilantro leaves

Steps to make Spicy Indian One Pot Curry:

1. Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.
2. Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.
3. Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
4. Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.
5. Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
6. Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.
7. Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.
8. After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.
9. Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
10. This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.

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